With a soft and tender crumb, this gluten free bread recipe is the original and best. It's the white sandwich bread you've been missing since you started on your gluten free journey.
It really is an amazing recipe if you're on a gluten free diet. It tastes and behaves just like regular bread. It's easy to make and if you follow the recipe closely, you'll get perfect bread every time.
This soft and tender gluten free bread bends and squishes and tastes like the “real thing”, and it has a lovely bakery-style crust to boot.
The original gluten free bread recipe
Use it for yummy sandwiches, grilled cheese, or classic peanut butter and jelly. You can toast it for a bit of crunch, and if you're craving something sweet, sprinkle on a bit of sugar and cinnamon. This gluten free sandwich bread is incredibly versatile — just like bread should be.
Yes, it's been copied and republished by others with “tweaks” to try and make it unique, but that actually ruin the bread. But this is the original, unadulterated recipe that I came up with way back in 2010. And it's quite simply the easiest and the best gluten free bread recipe you'll find.
A batter-style gluten free bread recipe
This batter-style gluten free bread doesn’t look or behave anything like conventional yeast bread when it’s raw or even when it’s baking. That didn’t matter to me at all when I first developed the recipe. So don't be surprised when you're making this gluten free bread and you see it's a batter, not a dough. Don't worry – trust the recipe and keep baking.
I still have such vivid memories of researching every possible additional ingredient I could add to this gluten free bread recipe to help support the dough during its rise.
I finally settled on apple cider vinegar and cream of tartar, plus egg whites, and of course xanthan gum (you simply can’t make gluten free bread that doesn’t fall apart without xanthan gum).
Before that, I wasted a ton of expensive ingredients, including all different kinds of gluten free flours. But it was all worth it. Every failed recipe attempt eventually led to this awesome bread recipe.
What is the dough like?
As we discuss in our beginner's guide to gluten free baking, if you have any experience baking conventional yeast bread, this gluten free bread dough will seem completely unfamiliar to you.
This batter-style gluten free yeast bread dough is more like a loose cookie dough than it is conventional bread dough.
You need a mixer paddle attachment to mix it, most definitely not a dough hook!
The one drawback of this recipe is that I’ve never made it with total success with a bowl and spoon. And believe me, I've tried! Mixing all the ingredients until they’re truly smooth and fully incorporated is just really hard without a stand mixer.
It’s a bit fragile once it’s risen, so handle with care. If you’d like to add seeds to this gluten free bread, do it after the dough has risen. Just brush the top lightly with melted butter and sprinkle with seeds. But be gentle or you'll ruin the rise.
The best gluten free flour blend for this bread recipe
You've got a lot of choices when it comes to gf flours, but my go-to gluten free flour blend for this recipe (and many others) is Better Batter.
It's an all purpose gluten free flour blend with just the right proportions of rice flour, potato flour, xanthan gum, and other ingredients for baking more than just the best gluten free bread.
I highly recommend that you stick with Better Batter for this recipe. However, if you're interested in trying a different blend for this recipe, consider the other options on our all purpose gluten free flour blends page.
Letting the gluten free bread rise
To speed up the rising process, some people recommend letting the dough sit in a warm oven. I want to make it clear: I absolutely never recommend using an oven to proof bread.
Believe me, it's not because I like sitting around waiting for my bread to rise. Instead, the reasoning is very simple: When you use a warm or hot oven to proof bread, you could easily kill the yeast, and dead yeast = no rise.
For best results when making this easy gluten free bread recipe, please don't use a warm oven for proofing. Instead, choose a naturally warm, draft free spot and let the yeast do its thing. And keep in mind that, if your environment seems quite cool (but isn't truly cold), your yeast bread will still rise, just more slowly.
Tips for baking the perfect gluten free sandwich bread
I've put together my top tips to help you get perfect gluten free bread every time. Trust the recipe and follow these tips for flawless gluten free sandwich bread time and time again.
Use the best bread pan for baking gluten free sandwich bread — the Pullman loaf pan
I had always wanted to try making it in a Pullman loaf pan. That was the only way to see if I could get those perfect, no-dome slices that are truly made for sandwiches.
Baking in a Pullman pan (which is that taller, narrow pan with a lid that slides on) also tends to make softer bread. The moisture in the bread is trapped inside the pan during baking, and the bread absorbs it as it bakes.
The photo above is a loaf baked in a 2 pound Pullman loaf pan. The photos below are of the bread rising in a 1-pound Pullman loaf pan.
You can make a 1-pound Pullman loaf, or a 2-pound Pullman loaf. The baking time is nearly the same, as the pans are much longer but also considerably more narrow.
For the 1-pound Pullman pan
For the 1-pound pan, you don't do anything different to prepare the bread dough. When it's ready to rise, use the Pullman cover instead of plastic wrap, then bake for about 40 minutes with the lid on. Remove the lid and allow the top to brown.
For the 2-pound Pullman pan
For the 2-pound loaf pan, double the recipe and be sure to mix the ingredients with a bit of extra care. The instructions are the same as for the 1-pound pan for rising and baking, just baked in a 2 pound Pullman loaf pan.
Choosing the right yeast for gluten free sandwich bread
Yeast is an essential ingredient for most bread recipes, but when you head to the grocery store, you may notice a few different varieties, including instant yeast and active dry yeast.
Is yeast gluten free?
Let's get this out of the way first: Most types of yeast are gluten free, but as always, you'll want to carefully check ingredient labels to be sure the one you're choosing is safe. Yeast in a single-cell fungus that converts sugar and starch into carbon dioxide and alcohol, which is what causes baked goods to rise. So, in its natural state, yeast is naturally gluten free.
However, always choose a certified gluten free yeast, as other types may be processed in a factory that processes yeast on the same production line as gluten-containing ingredients, resulting in cross-contact contamination.
Instant yeast vs active dry yeast
Two of the most common products you'll find on the shelf are instant yeast and active dry yeast.
My homemade gluten free sandwich bread recipe calls for instant yeast, which may also be labeled as quick rise.
If you'd like to substitute active dry yeast instead, you can, but you'll need to take a few extra steps. First, multiply the weight of instant yeast by 1.25 for the right ratio.
Because active dry yeast has a thicker coating around the yeast, you'll need to help break it down. You can do this by soaking it in some of the milk for this recipe until it foams.
Once foamy, add it and the rest of the milk when the recipe calls for it.
Use a pan liner or cooking spray
There's no question that you need a pan liner or cooking spray to stop your bread welding to the sides and base fo the pan. If you're not using a pan liner, make sure your non stick cooking spray is gluten free! I like to use coconut or olive oil.
Don't let the bread cool completely in the pan
Let your homemade gluten free sandwich bread cool in the pan for about 10 minutes, but then transfer it to a cooling rack so it doesn't get soggy from escaping steam.
Bake your gluten free bread in the center of the oven
You'll enjoy a consistent baking temperature and better airflow, and you'll keep your bread from hitting the roof of the oven.
Use a bread knife or serrated knife
If you don't have a bread knife, be sure to use some kind of serrated knife for slicing. Otherwise, you may squish or tear your bread.
Gluten free white sandwich bread recipe ingredients and substitutions
As always, unless specifically indicated otherwise, I haven't made this recipe with any substitutions.
These are mostly just my best-educated guesses for how to accommodate other dietary restrictions. Proceed with caution when modifying any recipe!
Gluten free dairy free bread
Making this bread dairy free is easy. Just replace the butter with vegan butter. Melt and Miyoko's Kitchen brands are my favorite.
You can even use Earth Balance Buttery Sticks and reduce the salt to 1 teaspoon.
Avoid using the soft vegan spreads though, this bread recipe calls for butter, so use the plant butter blocks for the best dairy free results.
Use any dairy free milk you like, just be sure it's not nonfat and is unsweetened. I really like unsweetened almond milk here, as it doesn't impact flavor and still contains enough fat so the rest of the recipe doesn't require any adjustment.
Egg free gluten free bread recipe
This is a little harder since the recipe calls for egg whites, not a whole egg.
I’ve never tried this recipe with any substitutions to make it egg-free, but I’d recommend trying a “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). Alternatively, aquafaba may behave more like egg whites. If you try either, let us know how it goes!
Storing gluten free sandwich bread
This easy gluten free bread recipe produces incredibly tender bread that stores easily on the kitchen counter. Just keep it sealed in an airtight container at room temperature, and it will last for about 2 days.
I also recommend that you don't pre-slice any gf bread before use, unless you're going to freeze it. Doing so may cause it to dry out prematurely, so leave the loaf whole and slice as needed.
Adding seeds
If you want to dress your bread up a little, and turn it into a fancier-looking bread, or give it a bit more flavor and crunch, you can sprinkle the top with seeds. Do it after the loaf has risen and is ready for the oven.
Lightly sprinkle the seeds over the top, but don't push them down too much as the risen dough is quite fragile. Add sesame, chia, quinoa, sunflower, or pumpkin seeds, and maybe even some finely chopped nuts.
Freezing gluten free sandwich bread
Another wonderful thing about this gluten free sandwich bread recipe is that it also freezes fabulously! This means you can enjoy a yummy gf sandwich at a moment's notice.
For freezing, slice the bread into individual portions. Make sure each slice has cooled completely, and then wrap tightly and freeze.
When you're ready for a sandwich, remove as many slices as you need and refresh them by popping them right in the toaster (no need to defrost first).
Get more gluten free bread information
If you're waiting for the right ingredients or just need a sandwich while the bread rises, I've reviewed 8 gluten free brands of bread that I really like. I've also compiled my top 10 secrets to baking gluten free bread.
I'm happy to share everything I know with you! If you're ready for the next step, I'm there for you, too. When you're ready, join me in learning about baking with my gluten free bread flour blend, which calls for some additional ingredients that you'll have to order by mail, but the bread is next level!
FAQs
For lots of general tips on gf yeast bread baking, please see how to make gluten free bread. You'll find 10 rules and lots of FAQs. Here are some specific questions that are frequently asked about this white gluten free bread recipe:
Is this homemade gluten free bread suitable for bread machines?
While they're designed to make life easier, I can't recommend using a bread machine for this recipe, even if it has a gluten free setting.
Again, it's not because I'm a fan of more work or that I dislike using a bread machine. Rather, I'm a fan of consistent results, and you just can't achieve that with a bread machine. There are simply too many bread machine models to tailor this recipe, and a set of instructions for one brand of machine doesn't work for another, so I say skip the machine for best results.
How do I toast gluten free breads?
So long as you slice this gluten free sandwich bread thin enough to fit in your toaster slots, you'll toast it like you do traditional wheat bread.
Some people say they find gf bread harder to toast. That may be the case for drier breads, but this recipe produces a soft, tender bread that's perfect for toasting.
This recipe is like those wildly expensive, really yummy gluten free artisan bread products you can find at the store that make the most wonderful toast doorstops with lashings of butter and your favorite toppings.
What's the best flour for gluten free sandwich bread?
My top recommendation for gluten free baking is Better Batter. It's what I used in this recipe and what I use in most of my creations.
You can try a different flour blend if you'd like, but I can't promise results.
And, trying to make your own gluten free flour blend by adding brown rice flour or coconut flour to differing amounts of potato starch or tapioca starch is a recipe for disaster unless you really know what you're doing.
Remember, every potential ingredient for gluten free flour blends behave differently and have differing properties.
Can I just replace regular flour with gluten free flour for gluten free bread recipes?
No, you can't just substitute gluten free flour for traditional flour — gluten free baking requires several adjustments, and it's even more important when it comes to baking a gf bread recipe.
To produce a gluten free bread that looks and tastes anything like the “real thing”, you have to use a specially formulated gluten free bread recipe—like this one!
Why isn't my gluten free bread rising?
Honestly, there are several reasons why your gluten free bread might not rise. First and foremost, I implore you to follow my gluten free bread recipe exactly as written to avoid this type of problem. This includes using the same ingredients, especially the flour blend.
One reason you bread may not be rising is that you're simply not allowing it enough time to proof. Ideally, it'll rise in 30 to 45 minutes, but depending on local conditions, it may simply take longer.
Don't try to speed up the proofing process by sticking your dough in a hot oven — that's a quick way to kill your yeast, and then your bread will never rise.
Make sure to use instant yeast. If you only have active dry yeast on hand, follow my instructions above to make the substitution.
Why is my gf bread so dense?
Dense bread can be a result of your bread not proofing for long enough, or the yeast dying off if, for example, you proofed it in a hot oven. It may also be because you didn't mix the ingredients together well enough in a stand mixer, tried to use a handheld mixer to make the dough, or tried to make it by hand.
How to make white gluten free bread for sandwiches, step by step (below)
Easy White Gluten Free Bread Recipe for Sandwiches | Tender and Springy
Ingredients
- 3 cups (420 g) all purpose gluten free flour blend (I used and highly Better Batter or my mock Better Batter blend here; click thru for the mock blend and full info)
- 2 ¼ teaspoons xanthan gum omit if your blend already contains it
- 2 ½ teaspoons (8 g) instant yeast
- ¼ teaspoon cream of tartar
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons (12 g) kosher salt
- 1 ½ cups (12 fluid ounces) warm milk (about 95°F)
- 4 tablespoons (56 g) unsalted butter melted and cooled (plus more for brushing if using seeds)
- 1 teaspoon apple cider vinegar
- 2 (50 g) egg whites at room temperature
- Toasted sesame seeds for sprinkling optional
Instructions
- Grease or line a 9-inch x 5-inch loaf pan (or slightly smaller) and set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, yeast, cream of tartar and sugar. Whisk together with a separate, handheld whisk. Add the salt, and whisk again to combine.
- Add the milk, butter, vinegar and egg whites, mixing on low speed after each addition. Scrape down the sides of the mixer bowl as necessary during mixing.
- Turn the mixer to medium-high speed and mix for about 3 minutes. The dough will be thick, smooth and quite wet.
- Scrape the dough into the prepared loaf pan. Using a wet spatula, smooth the top.
- Cover the dough with lightly oiled plastic wrap and allow it to rise in a warm, draft-free place for 30 to 45 minutes or until it’s about 150% of its original size.
- It should be overflowing the top of the loaf pan by at least 1/2 inch when you retrieve it, but it will not have doubled in volume. It may take longer to rise properly in colder, drier weather and less time in warmer, more humid weather.
- When the dough has nearly reached the end of its rise, preheat the oven to 375°F.
- Remove the plastic wrap, and using a sharp knife or lame slash the top of the loaf about 1/4-inch deep. If using the optional seeds, brush the top of the risen bread gently with melted butter, and sprinkle with the seeds.
- Place the pan in the center of the preheated oven. Bake for 45 minutes to 1 hour, or until the internal temperature of the bread reaches about 195°F on an instant-read thermometer. The outside will form a thick, brown crust.
- Remove the loaf from the oven, and allow it to cool for about 10 minutes in the pan before transferring to a wire rack to cool completely.
- To freeze this bread, cool completely and then slice, wrap tightly, and freeze. Defrost as many slices at a time as you need in the toaster.
Notes
Nutrition
Easy White Gluten Free Bread Recipe for Sandwiches | Tender and Springy
Ingredients
- 3 cups (420 g) all purpose gluten free flour blend (I used and highly Better Batter or my mock Better Batter blend here; click thru for the mock blend and full info)
- 2 ¼ teaspoons xanthan gum omit if your blend already contains it
- 2 ½ teaspoons (8 g) instant yeast
- ¼ teaspoon cream of tartar
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons (12 g) kosher salt
- 1 ½ cups (12 fluid ounces) warm milk (about 95°F)
- 4 tablespoons (56 g) unsalted butter melted and cooled (plus more for brushing if using seeds)
- 1 teaspoon apple cider vinegar
- 2 (50 g) egg whites at room temperature
- Toasted sesame seeds for sprinkling optional
Instructions
- Grease or line a 9-inch x 5-inch loaf pan (or slightly smaller) and set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, yeast, cream of tartar and sugar. Whisk together with a separate, handheld whisk. Add the salt, and whisk again to combine.
- Add the milk, butter, vinegar and egg whites, mixing on low speed after each addition. Scrape down the sides of the mixer bowl as necessary during mixing.
- Turn the mixer to medium-high speed and mix for about 3 minutes. The dough will be thick, smooth and quite wet.
- Scrape the dough into the prepared loaf pan. Using a wet spatula, smooth the top.
- Cover the dough with lightly oiled plastic wrap and allow it to rise in a warm, draft-free place for 30 to 45 minutes or until it’s about 150% of its original size.
- It should be overflowing the top of the loaf pan by at least 1/2 inch when you retrieve it, but it will not have doubled in volume. It may take longer to rise properly in colder, drier weather and less time in warmer, more humid weather.
- When the dough has nearly reached the end of its rise, preheat the oven to 375°F.
- Remove the plastic wrap, and using a sharp knife or lame slash the top of the loaf about 1/4-inch deep. If using the optional seeds, brush the top of the risen bread gently with melted butter, and sprinkle with the seeds.
- Place the pan in the center of the preheated oven. Bake for 45 minutes to 1 hour, or until the internal temperature of the bread reaches about 195°F on an instant-read thermometer. The outside will form a thick, brown crust.
- Remove the loaf from the oven, and allow it to cool for about 10 minutes in the pan before transferring to a wire rack to cool completely.
- To freeze this bread, cool completely and then slice, wrap tightly, and freeze. Defrost as many slices at a time as you need in the toaster.
Paul S says
OUTSTANDING recipe! I used Cup4Cup GF flour and doubled the recipe (20 slices) for a 2 lb pullman pan. I let it rise for 45min in a warm garage then baked it for 50 minutes. It just slightly overflowed the pullman pan. Next time I’ll adjust the recipe for 18 slices and see if that makes a difference. I’m also thinking of trying King Arthurs’ GF Flour next time (it’s about half the price of Cup4Cup). Great taste. Great texture. This is now my go-to GF Bread recipe. Thanks for sharing!
Patricia King says
Nicole: Can I substitute Arrowroot starch for the potatoe starch in the better batter flour mix? Thanks Patricia King
Nicole Hunn says
Hi, Patricia, I’m afraid I haven’t tried that, and they do perform differently in baking. My first choice for a potato starch substitute would actually be cornstarch, but there is no substitute for potato flour so if you can’t have potatoes, you can’t make that blend.
Patricia King says
Nicole: I did manage to buy some potatoe starch and follow your better batter recipe! The bread rose and baked up beautifully! However, when I took it out of the pan the top of it sank in! Do you know what would cause bread to sink. Yeast was fresh, used correct mix, beat on high 3 minutes, used room temp milk and egg whites! Any ideas? Thanks Patricia (love your recipies) Doubled recipe and used a large pullman
Nicole Hunn says
When baked goods rise and fall as they cool, they aren’t baked all the through. That is usually due to a too-hot oven which overbakes the outside if you leave it in long enough to bake all the way to the center. Most ovens run hot, so I always recommend a standalone oven thermometer.
Glenda says
I rarely leave reviews but after making this for the very first time, I was truly impressed! My husband was diagnosed with Celiac a few years ago and since then I have been trying other online recipes to make a gluten free bread. My search is over and my husband gave this bread two thumbs up! I carefully measured and weighed all the ingredients and doubled the recipe. Turned out fantastic! Interior is moist and outer crust is perfect. I used the Better Batter GF flour and even bought the suggested Pullman Loaf pan. Totally worth it.
Nicole Hunn says
That’s really great to hear, Glenda! This is the bread recipe that made me believe that anything was possible, way back when. So glad it’s making a believer out of you, too!
Danielle says
I made this bread for the first time and it came out absolutely amazing. I live in Colorado in high altitude. I followed the recipe exactly and I used a tall loaf pan with ridges designed for gluten free bread (pan claims to help it rise). The crust was perfect, it toasts great in the toaster. It is perfect for sandwiches and even some garlic bread toast. My kids are absolutely crazy for it and said it’s the best gluten free bread and they don’t want the store bought anymore. Thank you Nicole, I appreciate your detailed instructions and recipes. I know everyone of your recipes will be high quality and not “good enough for gluten free”.
Melaney Crees says
Can you use a bread machine?
Nicole Hunn says
Please see the text of the post under the heading: “Is this homemade gluten free bread suitable for bread machines?”
Brenda says
First try was very promising! I’m at 5000 ft elevation and think I need to turn up the heat for better browning. Have you made it with less salt? It was more than I prefer, partly because I tend to minimize aalt.
Lane W says
I’m *very* excited to try this but have a couple of questions…
1) Is there any reason I shouldn’t double the recipe (as per the 2-lb Pullman pan note above) & then do 2 1-lb loaves? (Looking to accommodate seed lovers & seed-phobic diners without having to do separate batches)
2) Are the nutrition facts calculated for 1 slice or 2?
I didn’t see anything to indicate what the serving size is, just that the recipe makes 10 slices. Store bought bread packaging varies on serving size being 1 or 2 slices, despite most sandwiches being made with 2 slices. I’m feeding someone who has a medically necessary sodium restriction to manage water retention so this is super important.
Thanks!
PS- thanks also for giving me the name for the Pullman pans!! My dad was a pro baker when I was very young and I remember these pans but could never find them or anyone who knew what I was talking about the few times I asked! (Some kids played with Legos & Lincoln logs- I played with bakeware LOL)
Nicole Hunn says
You can try doubling the recipe, but you’ll need to measure by weight carefully at every point, including dividing the batter among pans. Nutrition facts are always by serving, which here is one slice.
Brenda says
I was experimenting with my first loaf and cut some 1/8” slices to dry for panko. Even sliced that thin it held together! You can probably slice yours as thin as you want to to keep calories per slice down.
Cindy says
Haven’t made this yet. Do you know how many carbs for an average sandwich slice? Thank you!
Nicole Hunn says
I’ve just added nutrition facts to the recipe card. Hope that helps!
Jennifer says
What temp is ideal for proofing this particular bread?
Nicole Hunn says
Most yeast bread dough rises best around 80°F, but in cooler temperatures (as long as not cold) it will just rise more slowly, which leads to more flavor development (as long as it’s not extremely cold or hot).
Krys says
Hi Nicole, thanks for sharing this delicious recipe! I’m really excited to try it out, but I’m a bit confused about the flour measurement. I just wanted to clarify the flour measurement as I use a different type of flour, and three cups for the flour I use equals around 270 grams, not 420 grams as mentioned in the recipe. Could you please clarify which measurement I should follow (the 270 or 420 grams)? Your help would be greatly appreciated! Thank you!
Nicole Hunn says
The purpose of abiding by weight measurements is to eliminate the uncertainty and lack of standardization of volume measurements. Please ignore the volume and use the weight that I specify, in all cases.
Carolyn says
Can you make this in a bread machine? If not do you have any bread machine recipes for bread?
Nicole Hunn says
Please see the post text under the heading “Is this homemade gluten free bread suitable for bread machines?”
Marlene says
We cannot get potato flour here in Australia but I have used Potato flakes and blended them as find as I can and have reasonable success but if you have any way I can import it at a reasonable price let me know
Nicole Hunn says
That actually works just fine as a substitute for potato flour, Marlene. Please see the in depth discussion of my mock Better Batter blend for more information.
Lisa Gregg says
I just made this bread for the first time. Holy guacamole! I am beyond shocked!! This is the first GF bread I’ve ever tasted (homemade OR store bought) that is soft and spongy and has the chew or the mouth-feel of regular glutened sandwich bread. I am blown away.
Details: I could not find the recommended flour locally so I used King Arthur M4M all purpose flour. I baked it in a 1 pound Pullman with lid on. Otherwise, I followed instructions exactly. I will be using this recipe from now on! Thank you.
Cindy says
Can you make this in a bread machine?
I hope so!
Nicole Hunn says
Please see the post text under the heading “Is this homemade gluten free bread suitable for bread machines?”
Kaprice M says
Are you double proofing? 1st in large bowl, 2nd in loaf pan?
Nicole Hunn says
Hi, Kaprice, no, batter style gluten free loaves of bread do not double proof. I would specify that in the recipe if it were required!
Mary Sheldon says
GF tales some practice and discovery of what works in your climate.
I use active dry yeast and activate it in the milk between 100° and 107°.
I use a Pullman loaf pan.
And the magic is, I weigh out ingredients.
It’s perfect!
Aileen says
What can be used if you don’t have Cream of Tartar?
Nicole Hunn says
You can try using double the amount of lemon juice, and reducing the liquid by as much, Aileen. So, here for one loaf as written, that would mean 1/2 teaspoon lemon juice and reducing the milk by that small amount.
Michelle S says
I have wanted some good gluten free bread for ages. Finally got brave enough to make my own, and this was the perfect! I’m on my third load and it’s getting better every time. I’m in love with bread again! My gluten eating husband even loves it – so much, he ordered me the two pack of the Pullman pans with covers!!
Nicole Hunn says
I’m so glad you were able to screw up your courage to give bread a try, Michelle! It’s very exciting to make and eat it, and equally as gratifying to know that you can do it any time you would like some good, fresh gf bread. :)
Satyamayi Hall says
I wanted to ask if this bread would work in a smaller pullman pan. I have a European one which is more like just under 8 inches instead of 9×5. It’s maybe 8×4….
Nicole Hunn says
If it’s a 1 pound loaf pan, Satyamayi, please read the section of the post that discusses using a 1 pound Pullman pan and you should be fine.
Amra E. says
My 11-year old son was diagnosed with Celiac last year, and it’s been a struggle ever since to get him to eat GF versions of some of his favorite foods. He loves bread, donuts, pizza, biscuits, and everything that contains gluten. But, store bought (if available) is not to his liking. I made this bread today, and he literally ate a third of it as soon as it was cool enough to slice. I had a slice myself and oh my…delicious!! My son said he couldn’t believe that I made it (ha!) and that it tasted better than the regular bread. Thank you very much for all of your GF recipes. I’ll probably make many of them.
Nicole Hunn says
Isn’t that just the most satisfying thing in the whole world, Amra? I’m tearing up as I remember those days with my own gluten free son. I’m grateful to play a small role in your being able to take such good care of him.
Kate says
This is by far one of the best bread recipes I have ever encountered, and I consider myself an advanced GF bread maker. I make probably four loaves of this a week for my family of 5, and the bread holds up well in lunch boxes. I actually do not use Better Batter, but use a blend of GF flours that I have found to work extremely well with GF bread baking. I’m certain that Better Batter or Mock Better Batter would work really well though, because if I follow GFOAS recipes to a T, they never fail me. Definitely recommend this recipe, and I recommend following it exactly until you know so much about GF baking that you think you could deviate from it a bit. You won’t be disappointed!
Nicole Hunn says
All very true, Kate! Following the recipe very faithfully until you are confident making substitutions is always best. Thank you for reinforcing that, and I’m so glad you love the bread!
Izzy says
You say to proof the dough by150%. How much is 150%; is it doubled, tripled the original volume?
Nicole Hunn says
It’s until the dough is 50% more than what it was originally.
K8m says
Very nice bread & very easy recipe to follow
Karen Crane says
I’m having the same experience. Expensive and frustrating! I don’t like being challenged when I say I followed it as written, but get a whole different result.
Upsetting! Still hoping it rises. I guess it takes 2+ hrs.. Or more? Big $ loss.
Nicole Hunn says
That sounds frustrating, Karen, but this recipe, when made with the ingredients specified as measured accurately by weight, made with a stand mixer, and allowed to rise for as long as it takes, works and makes amazing bread. In fact, it’s one of the original recipes here on the blog and I’ve made it myself at least 500 times. Here are some questions to ask yourself:
Everyone says that they “followed the recipe to a T” but it’s rarely the case, in ways you just don’t realize are important, but are.
Here are some considerations and questions to ask yourself as you attempt to figure out where you deviated from the recipe as written:
Did you make ingredient substitutions, particularly the gf flour blend? They are not all created equal at all. Please see the AP GF flour blends page, which is linked in every recipe that calls for one.
Did you measure by weight, not volume? You can’t measure properly by volume, especially dry ingredients like flour, as human error is unavoidable.
With respect to yeast bread, did you allow the dough to rise long enough, and was your dough covered properly? Overproofing is a function of rising too much, not too long. It can take a long time for yeast bread to rise properly in a cool, dry environment, especially.
Catherine Attanasio says
Thank you. But don’t you have a “go to recipe button”
Nicole Hunn says
It’s right there at the top of the page, Catherine! It says “Jump to Recipe.”
Barbara ODonahue says
Mine is about 2 inches tall. Followed exactly, used better batter. Fresh yeast. Expensive experiment.
Nicole Hunn says
Everyone says that they “followed the recipe to a T” but it’s rarely the case, in ways you just don’t realize are important, but are.
Here are some considerations and questions to ask yourself as you attempt to figure out where you deviated from the recipe as written:
Did you make ingredient substitutions, particularly the gf flour blend? They are not all created equal at all. Please see the AP GF flour blends page, which is linked in every recipe that calls for one.
Did you measure by weight, not volume? You can’t measure properly by volume, especially dry ingredients like flour, as human error is unavoidable.
With respect to yeast bread, did you allow the dough to rise long enough, and was your dough covered properly? Overproofing is a function of rising too much, not too long. It can take a long time for yeast bread to rise properly in a cool, dry environment, especially.